Is Kristallweizen an underappreciated style of character beer?
At the beer scene, there's something to suit everyone's preferences, no matter if they lean towards light or dark, herbal or sweeter notes. With crystal wheat beer, some even associate it with champagne. This style of beer was birthed in Baden-Württemberg, as verified by a letter from over a century ago.
Although Bavaria holds the reputation for the origin of wheat beer, a noteworthy variety comes from a small brewery in Baden-Württemberg: Farny from Kißlegg in Allgäu is credited for creating crystal wheat beer. This year, the renowned beer variety turns 100. A love letter penned on June 11, 1924 serves as the earliest evidence of the beer's existence, states Elmar Bentele, managing director of Edelweißbrauerei Farny. The letter was penned by the brewery's chief, Oskar Farny, on their seventh wedding anniversary and referred to his "sparkling wheat beer": crystal wheat beer.
A few years prior, a beer filter had been invented—the catalyst for the beer innovation of the time. The invention led to crystal-clear beer, which allowed for the creation of this unique style. "The goal was to brew a brand new, bubbly beer," Bentele shares. Farny's recipe remains a secret. Crystal wheat beer adheres to the German Purity Law ingredients: water, wheat, barley malt, hops, and yeast. Exclusively, the yeast is filtered out in an additional process.
Most widely recognized in Germany is the Bavarian wheat beer, though crystal wheat beer is appreciated in the south and even in Berlin, notes Bentele. Taste-wise, crystal wheat beer differs significantly from its sibling, the wheat beer.
Crystal Wheat Beer's Distinct Flavor
"A crystal wheat beer is lean and somewhat less hopped," clarifies Bentele. It's somewhat more acidic due to the carbonation. Aromas like hops and malt matter less. Instead, citrusy and floral aromas are characteristic. This beer pairs well with chicken, Wiener schnitzel, or fish.
Consuming crystal wheat beer with a slice of lemon has been customary in some areas. To maintain the foam crown on products with less carbonation, a grain of rice is thrown into the glass in certain regions. This assists with foaming, as the carbon dioxide can bind to the rice.
The "Champagne-Beer" Comparison
Since 1926, there has also been a taste test by experts from Weihenstephan in Bavaria, involving the crystal wheat beer. In this assessment, the crystal wheat beer exceeded standards and was likened to champagne, Bentele informs. "The glamorous term 'Champagne-wheat beer' was coined."
For decades, this beer could be marketed using this description. "Yet, the term 'Champagne' was protected in the 1960s," shares Walter König from the Bavarian Brewers' Association. As a result, it can no longer be employed in this context.
"Through this, the crystal wheat beer lost some of its prestige," says König. In addition, the lemon and the rice grain contribute to its negative perception for some people. König speaks against this. "The crystal wheat beer is, in fact, a delightful beer variety that has found a modest position in the beer market." The beer is refined and sophisticated, flavor-wise similar to Kölsch.
Gaining popularity in the second half of the 20th century, not only in Bavaria and Baden-Württemberg, but also beyond, the clear crystal wheat beer enjoyed a surge in demand. Through the 80s, the naturally fermented hefeweizen captured people's taste buds instead—it was milder and fruitier. Today, its market share is relatively low.
The expert expresses doubt about imminent modifications. "Beers with character are less liked by many people and have a challenging time breaking free from their niche to become a significant trend."
Brewery chief Bentele admits that the beer is currently gaining more requests than a decade ago. Approximately ten million liters are produced annually in Kißlegg, according to him. "Wheat beer is still our most significant beer type." In the region, the medium-sized enterprise with two breweries and around 50 employees is a market leader. They are the inventors of Baden-Württemberg's beer specialty, concludes Bentele. The love letter from 1924 serves as the birth certificate of the crystal wheat beer. "If someone comes forward with an older document tomorrow, we'll have to yield. We'll continue to embrace it with pride."
Read also:
- The love letter from 1924, serving as the earliest evidence, mentions Oskar Farny's "sparkling wheat beer," which could be considered a mention of the International Crystal Wheat Beer's origin.
- Despite Bavaria being renowned for wheat beer, the International Crystal Wheat Beer gained popularity beyond its origins in Baden-Württemberg, demonstrating its global appeal.
- The invention of the beer filter in the past, which led to crystal-clear beer, paved the way for the creation of International Crystal Wheat Beer, as mentioned in the article.
